Summer Clam Chowder

A soup for summer!  Just like a manhattan style clam chowder but a little sunnier.  

Summer Clam Chowder

3 - 4 strips bacon, chopped

1 tablespoon grape seed oil

1 shallot, minced

2 cloves garlic, minced

splash dry white wine

1 quart vegetable stock

1 14oz tin diced tomatoes

1 cup chopped clams in their juices

1 tablespoon thyme

1 teaspoon celery seeds

1/4 teaspoon red chile flakes

2 bay leaves

1 potato, peeled, medium dice

kernels from 2 ears of corn

1 1/4 cup (4.5oz) green beans, chopped small

s + p

In a large pot, over medium heat, cook bacon until crisp.  Transfer to a paper towel to drain.  Wipe out pot.  Add grape seed oil.  When oil is hot add shallots, cook until clear.  Add garlic and cook 30 seconds, stirring, not letting garlic burn or become too brown.  Carefully deglaze pot with a splash of white wine.  Add stock, tomatoes, clams, thyme, celery seeds, chile flakes, bay leaves, potato and corn kernels.  Bring to a boil, reduce to a simmer.  Simmer 20 minutes, until potato and corn are soft.  Add green beans.  Cook 5 minutes, or until green beans are soft.  

Season with salt and pepper.